GARLIC - When old this commodity may heat up very quickly, thereby losing weight rapidly and at the same time a very strong odor of garlic is noticeable. The garlic continues to dry out until it becomes useless. This applies only to shipments of old garlic and care must be exercised so that the condition is not confused in any way with short shipment in weight at source of origin. Should garlic become crushed in stowage, the moisture, together with the high temperature of the holds, may cause rottenness in a very short time. Is subject to a natural loss in weight due to drying out.
Garlic is the bulb of the garlic plant and belongs to the lily family (Liliaceae). It is native to Asia Minor and India. The garlic bulb forms at the foot of the plant and has a broad, oval, flattened basal plate and up to 15 bulblets or "cloves". The cloves are enclosed in a paper-like skin. In addition, the entire garlic bulb is surrounded by several dry, brittle, white to reddish layers of skin, which readily break up.
The typical garlic flavor and odor are produced by the essential oil allicin.
Oil content: 0.12 - 0.20% essential oils, in particular allicin.
- Commodity Name:
VEGETABLES AND FRUIT (Fresh)